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OCG Show Daily 2 3 Monday, June 5, 2017 OASIS CONCEPTS REVEALS NEW PRODUCT LINES Oasis Concepts specializes in profession- al restaurant products that are foldable, portable, high quality and require no assembly. Patented precision-hinge mechanisms allow the products to open and fold easily within seconds. The unique designs of these product lines are built for their ruggedness and with con- venience in mind. When not in use, these products can be folded up to just a few inches deep. They can be tucked away and save a lot of space. The new products lines include fold- able storage units, pantry racks, storage cabinets and a wine cabinet. "In addition to our existing folding carts, islands and tables, we have applied the same principle to develop folding racks and cabinets," said Kelvin Ng, President. "In the process, we have added more patents to our designs. You have to come and see it for yourself to believe that a cabinet can be folded up to only a few inches." This year, Oasis Concepts has added one model in its inventory. Model FF-TDX22240 features a solid hardwood top with two shelves and a stainless steel frame. The size of this cart is 22 inches deep by 40 inches wide by 36 inches high – perfect for using it as a gua- camole station, serving station or a buffet station. It is easy to clean and low in maintenance. The four locking wheels go wherever you go or lock to secure. "On a busy day in your restaurant, you can add extra counter space to pre- pare meals or if you need extra carts for serving. Whatever it may be, just open up a cart and wheel it to wherever you need it to be. The four locking wheels can be locked to pro- vide stability," said Ng. "These carts can instantly add 9.5 square feet of storage space and 6 square feet of work surface. They are quite versatile. It can be folded up easily to just less than 6 inches, so these carts require less space for storage." For more information, visit www.oasis conceptspro.com. NEW ITD FOOD SAFETY AUTOMATED SOLUTIONS WORTH THE PEACE OF MIND Foodservice professionals are more than aware of the increasingly strict regula- tions surrounding food safety require- ments. HACCP protocol is an essential part of day-to-day operations in all food- service facilities. Recently, high-profile food poisoning cases involving major restaurant chains have put increased pressure on food safety inspectors to ensure compliance and on foodservice operators to implement and maintain proper food safety protocol. ITD Food Safety Automated Solutions Help Eliminate Human Error Food safety regulations are intended to keep consumers safe. However, keeping food products safe and food waste to a minimum is a difficult task that is typi- cally labor intensive and prone to human error. A typical kitchen in a restaurant, school or hospital handwrites over 100 labels and 100 temperatures daily. There is a lot of room for human error, and with roughly 48 million Americans falling victim to foodborne illness every year, a crippling lawsuit or health violation is more likely than one may think. ITD Food Safety Offers Scalable All-In-One Solutions ITD Food Safety is proud to introduce its newest food safety solution, The Prep N Temp Station Pro-Series. The Prep N Temp Pro-Series is your all-in-one solution for HACCP food labels and food temperature management. Use the fully-loaded and com- pletely customizable station to print prep labels on the brand new thermal printer, nutritional labels, ingredient labels, custom labels, coupons, barcodes and so much more. The durable thermal printer eliminates the need for ink and can print over 50 labels per minute. The Prep N Temp Station's intelligent handheld thermome- ter (Temp-Taker) delivers lightning fast temperatures and customizable options for recording, correcting and displaying temperatures. Temperature reports are easy to view, sort and share. ITD has innovated a true "all-in-one" food safety solution that increases profitability for operators by increasing employee pro- ductivity. Customer Feedback Mike Leeper, a Dairy Queen operator in Missouri, says: "With all the concerns about critical food violation stan- dards from corporate and foodborne illness outbreaks at some of our competitors, we must be proac- tive so that we may protect our customers and our businesses. Having the Prep N Temp station is an additional line of defense against the cost of a foodborne illness situa- tion, and gives me peace of mind." ITD has now helped streamline food safety and HACCP management in thou- sands of locations. Major chains such as Subway, Panera Bread, Sonic, Sunoco and Dairy Queen trust ITD products to keep food safe, costs down and con- sumers happy. For more information, go to www .itdfoodsafety.com. A SENSORY FEAST When Savannah, Georgia gave the green light for food trucks to do business in the city about a year ago, Kay Heritage and her sister Sunju Pitts decided to look into opening a mobile wood-fired pizza busi- ness. Kay's husband Kevin began researching the different options, while the sisters visited wood-fired pizza oven manufacturer Marra Forni's test kitchen in Washington, D.C. to determine their options. After visiting a friend's pizza food truck, which was catering a wedding rehearsal dinner event, the sisters knew what they didn't want in a wood-fired oven. "There were 75 people total, and we observed people standing in line for 15 to 20 minutes at this party," says Kay Heritage. "We didn't want to do that." After much research, the family, which also includes Kay and Kevin's' sons Kevin Jr. and Christian and daughter Anna, created Big Bon Pizza. This mobile catering business features tradi- tional and Asian-inspired Neapolitan pizza, and Marra Forni's wood-fired oven is the centerpiece. Marra Forni ovens are built using the same tried and tested process used by Italian masons hundreds of years ago. Its brick-by-brick building process is superi- or to cement and able to withstand years of use without cracking. This process ensures the most efficient heat absorp- tion, retention and consistent cooking possible, resulting in huge gas bill sav- ings. Because each oven is made to order, operators have the option to customize the look to complement and enhance the scenery. "Instead of locating the oven inside, the trailer is opened fully on three sides, so the entire production process is on display," says Heritage. "This creates the heart of an event, but also an experi- ence that encompasses all of the senses." The environment is akin to people gathering in a home kitchen for a meal, yet also provides the illusion of an Italian festival, with globe lights setting the scene. The Marra Forni wood-fired oven not only imparts a the- ater experience guests can see, but the roaring fire also can be both heard, smelled and almost tasted, setting a scene that wows event attendees. "When people see my son Kevin scooping fresh dough out of the tray to be stretched, topped and cooked in the fire, it brings home the old adage that people really eat with their eyes," says Heritage. "We've visited many operation where wood-fired ovens aren't visible, even in open kitchens, yet this is cen- tral to the sensory expe- rience. Setting the theme is critical, whether it's a brick and mortar or mobile opera- tion." She says in the event the operation does become more permanent and finds a home in a building, Marra Forni's wood- fired oven will remain front and center as part of the dining experience. "Not only do guests trust an opera- tion more because they can see the entire process, but the oven provides a con- vivial feel," says Heritage. "With every- one gathered around the fire sharing great food and being together, it's like wel- coming them to our family table." For more information, visit www .marraforni.com. AN EXCITING YEAR AHEAD FOR GREAT RIVER ORGANIC MILLING Great River Organic Milling (GROM) is nestled in the beautiful bluffs and valleys of west central Wisconsin, a stone's throw from the Great Mississippi River, and has been milling organic grains on its granite stones for almost half a century. Ancient grains have always been a part of the business, but this year you'll see much more from GROM. Its knowledge of teff has for many years made it the 'go to' company for this special grain, and it continues to develop this highly nutritious and versatile grain with products like its Teff Flakes and T- Crisps™ 'Teff Crisps.' These new prod- ucts are receiving fantastic reviews from cereal manufacturers, nutrition bar companies and anyone looking to introduce an ingredi- ent that will boost the nutrition- al content of their blends/prod- ucts. In addition to its bread flours, bread blends, pancake mixes and hot cereals, it has Einkorn flour launching this year. Respected as the most ancient wheat in the world, it's being rec- ognized again for it's tremendous amount of protein, without the gluten proteins found in modern commercial wheat. For the consumers who want real goodness and health, and especially those who can tol- erate spelt but not modern wheat, Einkorn will be a fresh answer to add to their diet. GROM has always been keen to help the industry and its cus- tomers find what they want and need, and has over the years helped solid- ify supply chains for many brands you have in your pantry today.